.png)
Snippodoodles (1911) ★★
Dear Rufus, you confuse me.I don't understand why this recipe neglects to list baking powder in the ingredients, never mind that there isn't even a measurement included. And why do you say "eggs well beaten" when in the ingredients it says ONE egg?
Also, I got scolded by the Man after making these to "stop making that nasty ancient food!" I think I'd better find a really tasty recipe...
SNIPPODOODLES --One cup of sugar, one tablespoon of butter, one-half cup of milk, one egg, one cup of flour, one teaspoon of cinnamon. Cream the butter, add the sugar, then the eggs well beaten, then the flour, baking powder and cinnamon, sifted together, and the milk. Spread very thin on the tin sheet and bake. When nearly done sprinkle with sugar; when brown remove from the oven, cut into squares and remove quickly with a knife. They should be thin and crispy.
The Verdict:
These cookies kind of reminded me of hard tack. As in they are crispy and rather bland. I think more cinnamon in the batter would be yummier. Also, the sugar on top makes these edible since the cookie itself is so tasteless. These cookies didn't get thin and crispy, but I think that is my fault on account of 1) I have a small oven and I use a smaller than normal baking sheet and 2) I spread the batter unevenly. It's tough to gauge how even it is on a baking sheet so maybe it would work better in a glass baking dish. You want these really thin and crispy, not thick and chewy like mine.
Modernized Recipe:
(Adapted from Good Things to Eat, As Suggested By Rufus)
1 tablespoon BUTTER
1 cup SUGAR + extra
1 EGG
1 cup FLOUR
1 teaspoon CINNAMON
1/2 teaspoon BAKING POWDER
1/2 cup MILK
1. Preheat oven to 350F. Cream the butter with the sugar and add the egg.
2. Thoroughly mix in the flour, cinnamon, and baking powder. Add the milk last.
3. Spread a thin layer of the batter on a piece of parchment paper on a cookie sheet or in a baking pan. Make sure the layer is even.
4. When cookies are nearly done, sprinkle sugar on top.
5. Bake until crispy and browned (mine took ~20 minutes, but were too thick).
Curried Beef (c.1859) ★
I'm going to start out this post by apologizing about the lack of photo. This meal got tossed, so I didn't take one. I am not a fan of beer, but I thought that it might be okay in this recipe. I don't know if it was the brand or what, but the smell of this cooking made me feel sick. In the end it wasn't as bad as it smelled, but still not great.CURRIED BEEF (Cold Meat Cookery).
620. INGREDIENTS.—A few slices of tolerably lean cold roast or boiled beef, 3 oz. of butter, 2 onions, 1 wineglassful of beer, 1 dessertspoonful of curry powder.
Mode.—Cut up the beef into pieces about 1 inch square, put the butter into a stewpan with the onions sliced, and fry them of a lightly-brown colour. Add all the other ingredients, and stir gently over a brisk fire for about 10 minutes. Should this be thought too dry, more beer, or a spoonful or two of gravy or water, may be added; but a good curry should not be very thin. Place it in a deep dish, with an edging of dry boiled rice, in the same manner as for other curries.
Time.—10 minutes. Average cost, exclusive of the meat, 4d.
Seasonable in winter.
The Verdict:
If you like beer, this would probably taste okay. I found that despite adding nearly a tablespoon of curry powder, it was not very curry tasting. The meat had a bit of a beer aftertaste, but it was not as strong as I thought it would be.
Modernized Recipe:
(Adapted from The Book of Household Management by Isabella Beeton)
2lb POT ROAST, cooked and cubed
2 ONIONS
3 ounces BUTTER
1 cup BEER
1 tablespoon CURRY POWDER
SALT and PEPPER, to taste
1. In a pot, melt the butter and add the onions, cooking at medium-high heat until browned.
2. Add the remaining ingredients and cook ~10 minutes, or until the sauce has reduced somewhat.
3. Add more beer or water if needed to thin out the sauce and serve with rice.
Subscribe to:
Posts (Atom)
Posts
3 comments: